Since I post so many pork recipes I felt perhaps it was time to show what you can do with the leftovers. This may not be tricky for you, but it frequently is for me. No doubt you can do Asian stir-fry, or pot pie, but if your pork has a distinct flavor it can be difficult to find the right dish for it.

This was the situation at our house two days after I made the pork roulade. The day before that I had made a huge pot of chicken and shrimp etouffee, and a soup for lunch, so the fridge was full and I was loathe to throw something else in there. It almost worked, too, except that I had leftovers of this. It is inconvenient to cook for 4 when only two actually eat any reasonable portion.

Anyway, I needed something quick, easy and used pork, and a Google search led me to the always reliable Chowhound, and this post in particular. I grabbed an eggplant from the store and went with it, and now I share it with you.

In a large skillet or Dutch oven, head 3 Tbsp oil over medium heat. Add the eggplant, red pepper and a pinch of kosher salt and cook, stirring frequently, until the eggplant has lightly browned and the red pepper has softened, about 5-10 minutes. Add the garlic and continue to cook until fragrant, about 1 minute. Add the tomato paste and the pork and stir to coat, cooking another minute or two, then add the wine and crushed tomatoes. Bring to a boil and then turn down the heat to simmer until the pork is heated through or until you want to eat it. Serve over rice and top with kalamata olives.

I, personally, am not much of an eggplant person, and I don’t eat olives at all, but the eggplant is not a huge flavor component here and so anyone with objections will probably find this tolerable. The flavor is simple and lovely, and perfect for a low-effort meal.